Here's the thing about Pinterest: when something looks good, we all pin it. It doesn't mean it's a good recipe, but it gets pinned and passed around and everyone ooh's and aah's over it. This is what happened with this quinoa recipe, which incidentally is from the same food blog as another mediocre quinoa recipe I tried. The chickadee's blog is awesome and she takes lovely photos. But there's something to be said about being honest when recipes blow. I'm not saying her. Maybe when she made it, it was amazing. Maybe she is better at cooking than I am, or had better ingredients. But when normal people cook food, it oftentimes does not turn out as we had hoped, and that is important to acknowledge.
So as you might have gathered, I made this quinoa recipe and it blew. Like there was nothing good about it. The entire thing was awful. Not even salvageable, just awful.
Thai Fried Quinoa
Iowa Girl Eats via Pinterest
1 cup quinoa, rinsed and drained
1 cup light coconut milk
1 cup vegetable broth
2 green onions, chopped
1 tablespoon minced ginger
2 teaspoons minced garlic
1 cup frozen peas
1 8 ounce can pineapple tidbits
1/4 cup cilantro, chopped
2 tablespoons soy sauce
Juice of 1/2 lime
Chopped peanuts (optional)
1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.
2. Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.
3. Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.
4. Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.
5. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.
Yield: 4 servings